Roasted Vegetable Pasta

If you’ve been craving a dinner that feels a little fancy but behaves like a weeknight hero, Roasted Vegetable Pasta is about to become your new best friend. It’s warm, colorful, and comforting—like putting on cozy socks, but in dinner form. And the best part? It’s the kind of meal that makes picky eaters pause (and busy adults breathe a little easier).

I’m all about recipes that feel doable even when life is doing the most. This one is what I make when I want something hearty, veggie-packed, and honestly… pretty enough to serve to company without pretending I “just threw it together” (even though you totally did).

Why You’ll Love This Roasted Vegetable Pasta

• It’s basically meal prep in disguise. Roast veggies, boil pasta, toss, done.
• Big flavor, low effort. Roasting turns everyday vegetables into sweet, caramelized magic.
• It’s flexible. Swap veggies, change pasta shapes, add protein—this recipe won’t judge you.
• The leftovers are fabulous. It reheats like a champ and tastes even better the next day.

Ingredients You’ll Need

Every ingredient in this Roasted Vegetable Pasta has a job, and they’re all pulling their weight.

• Penne pasta: Ridged and sturdy—holds onto roasted veggie juices and olive oil like it was born for it.
• Red bell pepper: Sweet and a little smoky once roasted, plus gorgeous color.
• Yellow bell pepper: Mellow sweetness and sunny vibes.
• Zucchini: Tender and perfect at soaking up seasoning without getting heavy.
• Red onion: Turns sweet and caramelized, adding depth (and making your kitchen smell incredible).
• Cherry tomatoes: Little juicy “flavor bombs” when roasted—tangy, sweet, and irresistible.
• Broccoli florets: Adds green goodness and a slightly crisp bite if you roast it right.
• Olive oil: The glue that brings everything together and helps roasting do its thing.
• Garlic: Savory and aromatic—makes everything feel like you tried harder than you did.
• Salt and pepper: The classics. They wake up every flavor here.
• Dried Italian herbs: Oregano, basil, thyme… all the cozy rustic notes.
• Parmesan cheese: Nutty, salty, and slightly creamy as it melts into warm pasta.
• Fresh basil leaves: Bright, fresh, and makes the whole bowl feel “restaurant.”
• Balsamic vinegar (optional): Sweet-tangy drizzle that deepens flavor in one second flat.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Roasted Vegetable Pasta Step by Step

This is the kind of recipe where the oven does most of the heavy lifting—my favorite kind of teamwork.

1) Preheat the oven

Set your oven to 425°F (220°C). High heat is the secret to tender veggies with those delicious slightly charred edges.

2) Spread your vegetables out

On a large baking sheet, arrange:

• red and yellow bell peppers
• zucchini slices
• red onion
• cherry tomatoes (halved)
• broccoli florets

Try to keep everything in a single layer so they roast instead of steam. (Steam is fine for sweaters. Not vegetables.)

3) Season like you mean it

Drizzle with 2 tablespoons olive oil, then add:

• minced garlic
• salt and pepper
• dried Italian herbs

Toss until everything is coated. Tongs work. Clean hands work. A “shake the pan like a maraca” method… also works.

4) Roast to caramelized perfection

Roast for 20–25 minutes, stirring once halfway through. You’re looking for tender veggies and a little browning—those roasted edges equal flavor.

5) Cook the pasta

While veggies roast, cook your penne in a large pot of salted boiling water until al dente.
Before draining, reserve ½ cup pasta cooking water. This is your secret sauce-maker.

6) Combine pasta and roasted veggies

Add drained pasta and roasted vegetables to a big serving bowl. Drizzle the remaining 1 tablespoon olive oil over the top.

7) Add balsamic (optional, but fabulous)

If you love that sweet-tart pop, add a small drizzle of balsamic vinegar. Start with a little—this stuff is powerful in a “tiny but mighty” way.

8) Toss it all together

Pour in a splash of the reserved pasta water and toss. Add more as needed until everything looks lightly glossy and coated.

9) Stir in Parmesan

Add Parmesan while everything is still warm so it melts and clings to the pasta. This is where it starts feeling extra cozy.

10) Finish with basil

Garnish with fresh basil leaves right before serving. Instant brightness, instant upgrade.

Cooking Tips for the Best Roasted Vegetable Pasta

• Don’t crowd the pan. If the veggies are piled up, they’ll steam. Give them space to roast and caramelize.
• Cut veggies close in size. Similar-size pieces roast evenly and prevent “some are mushy, some are raw” drama.
• Save that pasta water like it’s important. It’s starchy and helps create a light sauce that coats everything.
• Want extra protein? Stir in rotisserie chicken, chickpeas, or cooked Italian sausage. (I’m a chicken person, obviously.)
• If your tomatoes get a little too juicy… congratulations, you accidentally made a delicious roasted tomato “sauce.” Toss proudly.

A Little Personal Note From My Kitchen

This Roasted Vegetable Pasta became my go-to on those days when I want to cook something wholesome but my energy is hovering somewhere around “laundry pile.” I remember making it once when I had a fridge full of random vegetables and zero patience—and it turned into one of those meals where everyone keeps wandering back to the kitchen for “just one more bite.” That’s the best kind of recipe: forgiving, flexible, and secretly impressive.

FAQs About Roasted Vegetable Pasta

Bring a Little Magic to Your Dinner Table

When dinner needs to be easy and satisfying, Roasted Vegetable Pasta checks every box. It’s colorful, cozy, and full of those roasted flavors that make a simple bowl of pasta taste like you planned it days ago. If you make it, don’t be surprised if it becomes part of your regular rotation—because once you’ve had Roasted Vegetable Pasta with caramelized veggies and fresh basil on top, it’s hard to go back to boring. Happy cooking!

Keep the Pasta Night Magic Going

• Roasted Tomato and Garlic Ricotta Pasta for an Easy, Creamy Weeknight Dinner — If you loved how the roasted veggies make this pasta taste extra special, this one leans into that same cozy roasted flavor, but with creamy ricotta that melts into the most comforting sauce.
• Creamy Pesto Chicken Pasta That’s Perfect for Busy Nights — When you want a little more protein (or you’re feeding hungry humans who think “pasta” means “seconds”), this creamy pesto version is fast, filling, and totally weeknight-friendly.
• Creamy Cajun Chicken Spaghetti for a Fun Change From Plain Pasta — Craving something bolder? This one brings a little kick and a whole lot of comfort. It’s the kind of dinner that makes everyone say, “Wait… what’s in this?!” in the best way.
• Maple Dijon Roasted Vegetables That Taste Like a Sweet-and-Savory Hug — If roasting veggies is your new obsession (welcome to the club), this is an easy side that pairs beautifully with pasta nights, chicken dinners, or honestly just eating straight off the pan while “cleaning up.”

And hey—if you try this Roasted Vegetable Pasta, please leave a quick review so other readers know what to expect! Tap your star rating ⭐⭐⭐⭐⭐ and tell me if you added anything fun (extra garlic? different veggies? a sprinkle of feta?). I love seeing how you make these recipes your own!

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